Description
This brown butter pumpkin bread with maple cream cheese swirl is the only pumpkin bread you’ll ever need. The nutty brown butter adds deep, caramel-like flavor, while the tangy-sweet cream cheese swirl makes every bite irresistible.
Ingredients
Scale
- 1 cup (2 sticks, 226g) unsalted butter
- 1 ½ cups (340g) pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar (light or dark)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 8 oz (226g) cream cheese, softened
- ¼ cup (60ml) pure maple syrup
- 2 tablespoons (15g) all-purpose flour (for cream cheese swirl)
- ½ teaspoon vanilla extract (for cream cheese swirl)
Instructions
- Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally. After 5-7 minutes, the butter will foam, then subside, and brown specks will form at the bottom. When it turns amber and smells nutty, remove from heat immediately and pour into a heatproof bowl. Let cool 10-15 minutes.
- Make the cream cheese swirl: In a medium bowl, beat softened 8 oz cream cheese with a hand mixer until smooth. Add ¼ cup maple syrup, 2 tablespoons flour, and ½ teaspoon vanilla. Beat until combined and smooth. Set aside at room temperature.
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
- Mix wet ingredients: In a large bowl, whisk together cooled brown butter, 1 cup granulated sugar, and ½ cup packed brown sugar until smooth and glossy. Add 2 room-temperature eggs one at a time, whisking well after each. Stir in 1 ½ cups pumpkin puree and 2 teaspoons vanilla.
- Mix dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
- Combine: Add dry ingredients to wet in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
- Layer and swirl: Pour half the batter into the prepared pan. Drop half the cream cheese mixture by spoonfuls over the batter. Pour remaining batter on top. Drop remaining cream cheese mixture by spoonfuls. Use a toothpick or skewer to gently swirl in a figure-eight pattern (5-6 passes).
- Bake for 55-65 minutes. Start checking at 50 minutes; bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
- Cool in pan for 15 minutes, then use parchment sling to lift bread onto a wire rack. Cool completely before slicing.
Notes
Don’t skip the flour in the cream cheese mixture—it prevents the swirl from sinking. Use room temperature ingredients for best results. Let bread cool completely before slicing to avoid a gummy texture. Toast leftover slices for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 320
- Sugar: 28
- Sodium: 280
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: pumpkin bread, brown butter, maple cream cheese, fall baking, pumpkin recipe, cream cheese swirl, easy pumpkin bread